I am not the biggest cupcake fan, but these are delicious. No need for frosting, simply dust with confectioner’s sugar! Recipe yields 12 cupcakes.
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon fine sea salt
1/4 cup unsweetened cocoa powder (I used Valrhona)
1 large egg
1/3 cup canola oil
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup milk
2-3 teaspoons confectioner’s sugar
Preheat oven to 350 degrees. Line muffin tin with paper liners or spray with cooking oil spray.
In medium sized bowl, combine flour, baking powder, baking soda, salt, and cocoa powder. In large bowl, whisk together egg, oil, and sugar until thick and creamy. Stir in vanilla and milk. Add dry ingredients and whisk vigorously until well mixed.
Spoon batter into prepared muffin tin. Each cup should be about 1/2 full. Bake in preheated oven for 15-17 minutes or until toothpick comes out clean. Let cool in pan for 2 minutes before removing to wire rack.
Cool completely. Pour confectioner’s sugar into tea strainer or sifter and shake over each cupcake until lightly dusted with sugar. Enjoy!